Guys, I have no idea how this happened, but I never had an apple Brown Betty before. My life wasn’t complete, and I didn’t even know it! This recipe is super simple to make and so delicious that I’m convinced Pavlov could have trained his dogs to weave baskets if he gave it out as a treat.
This is a perfect recipe for dinner guests (and for Thanksgiving!). If you get small pumpkins, these could be individual treats! The ingredients serve 4-6 people, so you can divide them up among the baby pumpkins. Or you can just make one and have people share. Or you can be like me and just eat the whole thing by yourself while watching American Horror Story.
Recipe (adapted from Food Network Kitchen)
1 (2-3 lbs) sugar pumpkin
3 tablespoons butter
1 cup cubed baguette
2 Gala apples, peeled and cubed
2 tbsp sugar + 2 tbsp molasses (or 1/4 cup brown sugar)
1/4 cup golden raisins
1 tablespoon rum
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
Preheat oven to 375 degrees F. Slice off the top of the pumpkin and place aside. Scoop out pumpkin seeds and pulp.
Heat a large skillet over medium heat and melt 2 tbsp of butter. Add in the cubed baguette and fry until golden brown, about 4 min. Remove bread from skillet when golden, add 1 tbsp of butter to skillet and place apples, raisins, sugar and molasses inside. Fry, stirring, until browned and crisp, about 4-5 minutes. Add in the rum, vanilla and cinnamon then add the bread back into the mixture.
Place the pumpkin into a small baking dish and stuff it with the apple/baguette mix. Add about 1.5 cups of water to the baking dish. Replace the cut-off pumpkin top on top of the pumpkin. Cover the baking dish with foil (you can cut a hole for the stem to peek out). Place in oven and cook for 2 hours.
After 2 hours, remove the foil and pumpkin top. Let the pumpkin bake for another 15 minutes to brown.
Remove from oven, transfer to a plate and serve! Scrape the pumpkin sides and mix in with the apple mixture when serving.
Feature Photo: David Malosh for Food Network